Holiday 2007 - Restaurant Management Resource for Restaurant Owners, Chefs, Managers & Staff

Santé Magazine Archive
Holiday 2007

Champagne: the Art of Blending Blending vineyards, varieties and vintages defines the central character of the world's best sparklers.	Females on the Frontier Alaska's lean restaurant scene offers opportunity for two tenacious restaurateurs.
Interview: Laurent Tourondel Chef Laurent Tourondel finds success by toying with steak house tradition.	A Few Good Malts A tip of the whisky glass to true-blue drams, which anchor the expanding single-malt universe.
A Classic's Course Correction Bemelmans Bar safeguards its cocktail heritage while instituting new cost controls.	Beyond Troubled Waters: Fish Farming Finds Its Way Aquaculture issues still make plenty of waves, but there's good news afloat.
Learning from a Legacy Chef Loretta Barrett Oden speaks the language of Native American cooking.	From Cow to Consumer: Butter That’s Better Butter gets the blessing of scientists, who discover healthy trans fat.
At the Center of it All Don't overlook table centerpieces as a clever way to convey your concept. Defining Your Cocktails Boost your bar profits with fresh promotions backed by staff education and TLC service. Who Likes High Fees? Reclaim precious profits from too-costly credit-card charges. Out of the Kitchen A special internship offers chefs a break from their kitchen to gather new ideas and enthusiasm.	Is the Latest Trend Worth Following? Adopt restaurant trends that fit your mission and excite your target audience. Liaisons with the Little Guys Small importers provide carefully selected, value-laden wines and hands-on service. Santé Food, Wine & Spirits Review – December 2007 Categories include: Italian Panettone, Irish Cheddar, Single Malt Scotch, Nonvintage Champagne, California Port, Madiera, Santé Selections—Wine. (PDF)